The Only Oatmeal Muffin Recipe You’ll Ever Need

the best oatmeal muffin recipe

the best oatmeal muffin recipe

the best oatmeal muffin recipe

This is the only oatmeal muffin recipe you’ll ever need because it is so adaptable. Easily substitute ingredients, add toppings, add raisins, nuts, berries – basically you can use what you already have in your cupboards to make a super tasty and filling muffin.

I love these in the mornings when I’m running late (always) and get tempted to stop and get something to eat on the way to work. I’m trying to get in the habit of making a batch at the beginning of the week, and then freezing them so they’re always ready to go if i need one.

Oh oatmeal, you win, again.

How to Make Super Oatmeal Muffins- The Only Oatmeal Muffin Recipe You’ll Ever Need…


  • 1 cup milk (almond, soy or rice milk works great too)
  • 1 cup quick-cooking oats or 1 cup old-fashioned oats (off-brand works perfectly and they are no different from the name-brand)
  • 1 egg (or 1/4 cup of mashed banana or 1 tablespoon flax seed mixed with 2-3 tablespoons of water)
  • 1/4 cup vegetable oil or 1/4 cup canola oil
  • 1 cup all-purpose flour (or wheat flour)
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  1. Preheat oven to 425°f (220°c). Grease 12 muffin cups or line with paper muffin liners.
  2. In a small bowl, combine milk and oats. Soak for 15 minutes.
  3. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
  4. Bake in preheated oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean.


The first time I made these I added mini chocolate chips just because they were in the cupboard and sounded good. I also love adding a brown sugar, cinnamon, and chopped walnut mixture to the center of the muffin. Spoon a bit of batter into the muffin tin, add a layer of the sugar and nut mixture and then top with the rest of the batter until the cup is just about full. It’s also tasty to use that sugary nut mixture on the top of the muffins. I like how these muffins are so easy to modify and how they can be healthy or not depending on what you’re in the mood for. Yay for baking!


Do you have a recipe that is always a “go-to” for you? One that is easy, healthy, basic, and easy to modify?  

recipe adapted from


in Food, Groceries, & Recipes, Things To Do


  1. Aldo // September 9, 2012

    I love this recipe and anything that falls into the category of things you can make with what you might have on-hand. One of my favorites for fall and winter is chili in the slow cooker. This recipe makes a lot and requires little planning if you keep beans and tomatoes in your pantry … and change everything else based on what you have. (Leave out the chicken and/or substitute with quinoa or whatever you’d like for a vegetarian version.) Sometimes we will also make some rice and stir it in. It probably costs me about $8 to put together a very full pot of this, which makes enough for dinner for two adults, twice and leftovers for one, for lunch, twice. Six meals for $8 is not bad.

  2. Aldo // September 9, 2012

    Also, you never need to buy pancake mix again. I don’t know why, but people seem astounded at the idea that you could make them from scratch.

    Plain Old Pancakes

    Oatmeal Pancakes

  3. Maryanna // October 3, 2012

    Thanks for this recipe! I just made some with soymilk, whole wheat flour, and butter and added some dried cranberries, golden raisins, and sunflower seeds. They came out really well. I can only say I would either add more sugar or more fruit next time to give a little more sweetness. Thanks again, I look forward to exploring many more variations of this recipe! :D

  4. Erin // November 23, 2012

    Another super easy muffin recipe:

    1 can pumpkin puree
    1 spice cake mix
    1/2 cup oats
    Bake at 350* for 15-20 minutes.

    This is really adaptable as well. I add different spices every time I make it. Sometimes I drizzle a little honey on top to make them sweet and crunchy. With honey you have to turn the heat down 25* (honey makes baked goods brown faster)

  5. Pascale // December 23, 2012

    Hi from Quebec :) As a big fan of DIY, I really love your website!
    And I really love the versatility of your recipe. A good friend of mine adds frozen rasberries and chocolate chips in her oatmeal muffins – the mix is really tasty! :)

  6. Andrea // April 13, 2013

    OK< I'm so trying this recipe tonight! I need muffins for a brunch tomorrow and these will be perfect. Gonna try the walnut/br. sugar/cinnamon filling too—YUM!

  7. Jodi // April 29, 2013

    The only thing that could possibly make your site better is a printer friendly button, the kind that allows you to print only what you want, nice and big.

    Great recipes!

    • Anna Newell Jones // May 28, 2013

      I’ll look into that. Thanks for the feedback. I love hearing what you think!

  8. Haidee Thomson // May 8, 2013

    A great recipe here. I added prunes, cranberries and walnuts for extra excitement. They went down a treat, a healthy treat!

  9. valescarpi // August 12, 2013

    i really really loved this recipe, i started crying after eating all of my delicious muffins so i had to make some more, all of my kids really loved them too, even my cats and dogs. I only recommend to use a little bit more sugar, nutella, chocolate chips, peanut butter, m&m’s, milky way and thats it, remember to use low fat milk dough. Dont use them while you are on diet.

    • Anna Newell Jones // August 15, 2013

      So glad you and your family liked the recipes and oh my goodness, your additions to the recipe sound really amazing;)

  10. Sam // September 30, 2013

    I made this recipe this morning, and these are, in fact pretty damn good! I used a gluten free flour mix and added about a cup of frozen blueberries and they are delicious!
    Thanks for sharing this little gem.

  11. Melissa // October 1, 2013

    I made substitutes but only because I realized I was out of some stuff. I used half a banana for the egg, 1/4 coconut oil, 1/2 tsp cinnamon, 1/4 nutmeg, 1/4 allspice and added maybe 1/3 cup mini semi sweet chips. They are pretty tasty. Maybe try some cranberry and walnut next time. Thank you for the great recipe!

  12. Leslie // October 8, 2013

    This recipe is Awesome. I replaced the Milk with buttermilk and the oil with apple apricot baby-food then added blueberries. I also put a tsp of homemade apple jelly on top of each muffin and swirled in a figure 8 motion with a toothpick before baking. To die for… and healthy!! They didn’t last long so I made a second batch. They didn’t last long either!

  13. Chantel // October 26, 2013

    Made these today exactly as stated except I added just a little more sugar (about 1/2 of the quarter cup measure full) They taste delish!!! Thanks :)

    • Chantel // October 26, 2013

      oops! I used coconut oil as well :)

  14. JILL // January 4, 2014

    I made these, tripled the recipe to make 12 JUMBO TEXAS muffins. Used buttermilk, added two cups dark raisins, and increased brown sugar to one cup. Sprinkled cinnamon sugar on top. One of these will do for breakfast with fruit. Just like a bowl of oatmeal, yummy!

  15. Cyd // February 3, 2014

    Just added Flax, hemp hearts and Coconut.

  16. Laurie Gelfand // March 16, 2014

    I made these muffins this morning because my daughter asked for oatmeal muffins. I added the brown sugar, cinnamon, walnut topping. My kids said they tasted like cardboard and I have to agree. Sorry.

    • Anna Newell Jones // March 16, 2014

      Sorry to hear that y’all didn’t like them. I’ve always enjoyed them.

  17. MS // July 22, 2014

    Made these today and even with rasins, they were extremely bland.

    • Anna Newell Jones // July 22, 2014

      Sorry to hear that! I’ve always enjoyed them when I’ve made ‘em. Maybe my taste buds are busted.

  18. Cindy // August 10, 2014

    I made half with the brown sugar/nut middle and half with blueberries. Maybe I overcooked them, but found them dry and very dense. The brown sugar half were still tasty but the blueberry half not so much. I may try again with some modifications.

  19. Julianne // August 24, 2014

    Wonderfully versatile recipe: I loved them with vanilla almond milk, half the sugar and dried blueberries. I like muffins that aren’t very sweet and these are great! Your taste buds aren’t broken. ;)

    • Anna Newell Jones // August 24, 2014

      Lol! Thanks! And I’m glad you like them. I’ve got to try adding blueberries that sounds really good!

  20. Liora // August 30, 2014

    Thank you for this recipe! These muffins are amazingly good! And as you say, they can be as healthy as you make them which is awesome. I added raisins, choc chips, chopped almonds, and used wholemeal flour; they turned out very filling and delish. :)

  21. Kelli // September 1, 2014

    Just popped these in the oven, used almond milk, brown sugar and added some nutmeg! Smells super good already!

  22. lauren // September 2, 2014

    Best oatmeal muffin recipe ever. Ever. Soaking the oats. Helps so much more than I could have possibly imagined.

    • Anna Newell Jones // September 18, 2014

      That’s so good to hear, and I’m going to try soaking the oats!

  23. Sarah // September 6, 2014

    Perfect! I used unsweetened almond milk, coconut oil, mostly wheat flour, raw honey (instead of sugar), and some raisins. My 2 year old gobbled them up and they are a heathly pregmancy treat for me! I’ll be trying them with blueberries next week. Thank you so much!

    • Anna Newell Jones // September 18, 2014

      I’m so glad you and your baby liked them! I’d love to hear how the blueberry version turned out.

  24. Brittany // November 9, 2014

    I just made a batch of these, using flaxseed instead of egg because I ran out and haven’t been to the store yet. I added a handful of craisins, increased the sugar to 1/3 cup, and topped them with an oatmeal brown sugar streusel.

    I’d try them again with a little yogurt or sour cream in place of some of the milk, and in jumbo size (because jumbo muffins are more fun).

  25. Kaylee // January 4, 2015

    I just made these with grated carrot, crushed pineapple and walnuts! Yum!

  26. hanah // January 16, 2015

    I used a mix of oats, barley, rye, andwheat (also did not soak in milk) used two bananas, no egg, added about a table spoon of whole flaxseeds ( which I add to almost everything I bake) used half brown/half cane sugar, and dark chocolaye chips, baked at 350 for about twenty -twenty five min. Using my changes with your format I’ve found the easiest and most delicious muffins thanks

  27. Shelley // January 18, 2015

    Muffins are in the oven right now and they smell divine! Thank you :)

  28. Crystal // March 8, 2015

    I was looking for a basic oatmeal muffin recipe to vary and this one was great.
    I used 1/3 cup brown sugar, only a pinch of cinnamon with 2 tsp dried ginger and 1/3 cup diced dried apricots and crystallized ginger.

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